Chocolate Strudel

Csokoládés Rétes


  • 1 large stretched strudel sheet
  • ¼ pound butter
  • 6 egg yolks
  • 4 tablespoons sugar
  • ½ cup ground almonds
  • ½ cup grated semisweet baking chocolate
  • 4 egg whites
  • 1 cup milk


  1. Let the stretched sheet of strudel dough dry for 10 to 15 minutes.
  2. Melt half of the butter and sprinkle it over the dough. Preheat oven to 375°F.
  3. Mix egg yolks well with sugar. Then mix in ground almonds and grated chocolate.
  4. Whip egg whites until they form peaks, and carefully fold into the almond and chocolate mixture.
  5. Spread the filling over a quarter of the strudel sheet; roll up the dough.
  6. Butter well a large baking pan with low side walls; use all the remaining butter. Coil the studel in the pan, starting with the outside wall and coiling toward the center. Pour the milk over the coil.
  7. Bake in the preheated oven for 40 to 45 minutes. When properly done the milk will have soaked into the strudel and the top of the pastry will be crisp.